OCR Text |
Show The EYES Have It Dull, strained, bloodshot, heavily pouched yeyes can give you that lost youth look quicker than any other feature. pg.l SECTION DAVIS COUNTY CLIPPER, JUNE 8, 1983 j To serve cheese correctly requires Healthy Eyes Retain Youth a detailed study in its history, origins and etiquette. By LELORD KORDEL Number Eighteen of a Series D ull, strained, bloodshot, heavily pouched eyes can give you that "lost youth look quicker than any other feature. Beauty advisers continually admonish their readers to avoid the frowning, strained expressions caused by tired, dull, undernourished eyes. Any unhealthy condition (and premature aging is most assuredly an unhealthy condition) of the body is quickly reflected both in the eyes and under them. Nothing detracts more from a persons appearance of youth than darkly circled eyes. Dark, puffy pouches are caused by the condition of the skin underneath the eye socket. In this area the skin differs from that in other parts of the body. It is because skin under eyes is very thin, that the condition of the blood flowing in this area may readily be detected. Healthy blood is naturally red, whereas blood darkened by impurities, lack of sleep or improper food, immediately discolors the skin over the lower eye socket. Oaees A Food With History And Etiquette. i n the stomachs of young mammals who live on milk is a digestive substance called rennet. To this day milk is curdled for cheese making by adding a bit of rennet to HIGH-STARC- FOODS H h The foods, (macaroni, spaghetti, noodles, white rice, pastries, cakes, heavy puddings, candies, alcohol, soft drinks) - have a tendency to increase the amount of carbon dioxide in the blood, causing it to lose its rich, red color. This explains why a diet h foods and topheavy with these artificial, the of those can hasten unsightappearance beverages under the circles dark eyes. ly, On the other hand, fruits particularly citrus fruits, fresh green and yellow vegetables, and the iron-ric- h foods that make good red blood are the foods that will help clear up the dark circles under the eyes, and guard Not only will these against their dark circles to fade out but foods the cause nourishing will an added sparkle from themselves gain your eyes the richer blood built up by a planned diet. Just a reminder that vitamin A protects against an ailment that causes a dry, thickened condition of the eye itself, leaving the eyball lustreless. If the foods you eat do not provide enough vitamin A to keep the tear ducts healthy, the eyes cannot secrete enough of the moisture that lubricates the eyeball and helps impart to g it that glistening sparkling look so necessary for eyes. SHOWS UP IN EYES The lack of riboflavin shows up in the eyes too Just take a look at your eyes in the mirror. If they are even slightly bloodshot, you can be pretty certain they need more riboflavin. Under normal conditions, the thin covering over the entire eye contains no blood vessels. Nature devised a clever way of bringing oxygen to the outer eye without the need for a disfiguring network of blood vessels--th- e riboflavin in the blood back of the eye combines with oxygen in the air to supply the visible part of your eyeball. high-starc- start the process. -- IT DOESNT take much imagination to picture a shepherd, traveler or camel driver drinking from a skin bag and discovering the milk had turned to cheese and whey much like modern cottage cheese. David took cheese to the fighting men of Israel when he was confronted with a challenge from the giant, Goliath. AROUND 2,000 B.C. in the city of Ur clay tablets mention three different cheese types. Ga cheese difr. The tabfered from the common curd called lets also mentioned a green cheese made from butter, cheese and herbs. Archeologists discovered ajar in an Egyptian tomb that contained some form of cheese. It could have been made with cinnamon and cassia (the coarse bark of cinnamon). ga-ha- THE PRAISES of cheese has been written in the fine literature of every culture. Dr. Ben Johnson drank a toast to the fat Cheddar that has just been laid before him. Napeolon leaned from his saddle and kissed a peasant girl who introduced him to Camembert cheese. Edward VIII topped his truffles and crepes with Roquefort. Every cheese has its moments, its moods, its likes and dislikes among other foods. Some dinners are unfinished unless cheese is served. Some cheeses are used in cooking while others are not. TO SERVE cheese correctly requires a detailed study ' in its h'story, origins and etiquette. six different world divides cheeses into The modern types with subheadings in each category. high-starc- THE AMERICAN cheeses are the most popular at least in America. Mild cheese is good for sandwiches, pie, rarebit or cooking. Chateau cheese comes plain or with pimento added. It is used for sandwiches, desserts and salads. Cream cheese is an ingredient in appetizers, salads, candies, dips, etc. Anona cheese has a rich sharp tangy taste. It is an ideal spread for crackers. The Italian cheeses most popular today are Parmesan and Gorgonzola. Parmesan, a hard, mellow cheese is grated in soups, spaghetti, macaroni and pizza. Gorgonzola cheese is an Italian variation of Roquefort. It is used in salad dressings. SAY LIMBURGER and immediately Germany comes to mind. Brick cheese and Liederkranz are other German cheeses. French cheeses include Camembert, Brie, Roquefort and Oka. Cheese fondue makes a good appetizer, an entree or a snack. CHEESE FONDUE Swiss cheese, shredded pound Va cup butter or margarine Va cup milk Va tsp. garlic powder Vi tsp. salt 2 eggs, beaten COMBINE cheese and butter in top of double boiler. Heat until cheese melts. Add milk slowly and beat at medium speed until blended. Add seasonings. Beat as you add the eggs. Serve hot over toast or serve in a heated fondue dish and let your guests dip it with small pieces of warm French bread. Va CHEESE FONDUE Swiss cheese is popular THE MELLOW, on sandwiches and with pie or salad. The Swiss also manufacture a Gruyere cheese. cheese molded in round balls, has Edam, a semi-har- d a slightly salty taste. It is a Dutch cheese. Gouda cheese also comes from Holland. 4 cups (1 pound) shredded Cheddar cheese lVi cups (6 ounces) shredded Provolone cheese nut-swe- et IN SHORT, cheese is not only one of the most delicious and one of the most nurtitious foods, it is also one of the most economical. Give your family all the cheese they want. Youll be thrifty and wise. young-lookin- Va flour cup cups apple juice or cider tsp. nutmeg 2Va Vi MIX CHEESES with flour. Heat apple juice to boiling saucepan. Stir in cheese a little at a time. Continue heating, stirring until cheese melts and forms a smooth in mixture. Add nutmeg. Transfer to fondue pot. Serve with apple, pear and melon chunks for dipping. Planning The Outdoor Picnic By LUCILLE STRINGHAM medium tomato diced Tbsp chopped green onion Vi cup chopped celery Va tsp garlic salt (if desired) I avocado, diced 1 Tbs lemon juice 12 cup creamy Italian or creamy cucumber salad dres- IN A LARGE bowl combine all the fruit. Any combination of fruit may be used. Add the sing Peel and dice the avocado and sprinkle it with the lemon juice and set aside until ready to serve the salad. Combine all the other ingredients in a large BIG OATMEAL MOLASSES COOKIES 1 1 T time is coming for an outside picnic. To plan the menu and have it prepared ahead of time, always makes it a fun time for mother. BARBECUED CHICKEN BUNWTCH cups diced chicken onion sliced thin IVj cups barbecue sauce 6 hamburger buns 2 Tablespoons Parmesan cheese 3 1 COMBLNE CHICKEN, onion, and barbecue sauce; heat until bubbling. Fill each bun with 12 cup of mixture, sprinkle with 1 teaspoon parmesan cheese. Serves six. SUMMER RICE SALAD cups cooked rice 3 bowl and chill. Just before serving stir the avocado into the salad. Serves six. . Vi cup cooked or frozen peas can be added to the salad. PICNIC SALAD quart peaches, drained 1 quart pears, drained 2 apples, diced 1 orange, peeled and sectioned 2 bananas, sliced package instant lemon I 1 (SVz ounces) Vi cup ofjuice from the pudding . pears fruit juice. Sprinkle lemon pudding over the top and stir. Refrigerate. Serves 8 A large nutritious cookie that is ideal for picnics and camping. 12 cups flour tablespoon salt , 2 Tbs baking soda 8 cups quick cooking 8 1 oat- meal IVi cups sugar 1 Tbs. ginger 2 cups melted shortening 2 cups molasses 4 eggs, beaten Va cup hot water cups raisins cups nuts Sugar for the tops SAVE 12 cup of the flour to 3 2 add later if needed. Sift together 8 cups of flour, salt and baking soda. In a very large bowl or pan, mix rolled oats, sugar, ginger. Stir in melted shortening, molasses, hot water, eggs, sifted dry ingredients, raisins, and nuts. Work dough with hands until well mixed. Add the 12 cup of flour if needed to make dough workable. Roll dough to 14 inch thick and cut with a P2 inch cutter. Place 2 inches apart on a lightly greased cookie sheet. Brush with water and sprinkle each cookie with a little sugar. BAKE IN moderate oven, minutes, degrees for cool on racks. Makes 72 large cookies or 100 small cookies. 375 8-- The time is coming to gather up family and friends and head outdoors for a picnic. P |